200g bag spinach
150g lactose free cream cheese
100g gluten free breadcrumbs
2 tbsp grated parmesan (or vegetarian alternative)
Serves - 4
Put the spinach in a large colander set over the sink. Pour boiling water over, then leave to cool and drain.
Squeeze out the excess moisture, then blitz in a food processor with the lactose free soft cheese, gluten free breadcrumbs and some seasoning.
Rub some oil on your hands, then shape the mixture into 20 balls.
Cook in a pan of boiling, salted water for 2 mins. Scoop out, season and drizzle over some oil and scatter over the parmesan.
We served them with low FODMAP marinara sauce, click here for recipe.
Recipe adapted from: Good Food